Sautéed Chicken Enchiladas with Red Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Sautéed shredded chicken wrapped in corn tortillas, smothered in a rich homemade red chili sauce and baked with melted cheese for a comforting Cinco de Mayo entrée. This mexican-inspired cinco de mayo ready in about 80 minutes blends divided olive oil, small, diced yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, about 1.5 lbs boneless skinless chicken breasts
• 3 tbsp divided olive oil
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 4, stems and seeds removed dried guajillo chilies
• 2, stems and seeds removed dried ancho chilies
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 1/4 tsp salt
• 1/4 tsp black pepper
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Place 4 dried guajillo chilies and 2 dried ancho chilies in a medium pot and cover with 2 cups vegetable broth. Bring to a simmer and cook for 15 minutes until chilies soften.
2. Step 2: Blend softened chilies and broth until smooth to make red chili sauce; set aside.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 boneless skinless chicken breasts and cook for 6-7 minutes per side until cooked through. Remove, shred with two forks.
4. Step 4: In the same skillet, add 2 tbsp olive oil and 1 small diced yellow onion, sauté for 4 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp black pepper, and 1/2 tsp salt, cooking for 1 minute until fragrant.
5. Step 5: Stir shredded chicken into the onion mixture and 1 cup of the prepared red chili sauce, heating for 3 minutes until combined.
6. Step 6: Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
7. Step 7: Warm 12 corn tortillas to make pliable. Spoon about 1/3 cup chicken filling onto each tortilla, roll tightly, and place seam side down in the baking dish.
8. Step 8: Pour remaining red chili sauce evenly over the enchiladas and top with 2 cups shredded Monterey Jack cheese and remaining 3/4 tsp salt.
9. Step 9: Bake for 20 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped fresh cilantro before serving.